MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68° F
Attenuation: NA
Hours to get to 50 percent attenuation: NA

Reviews:
Write your own review

" ... surpassed my expectations ... "
By: Anonymous
Date: Jan. 9, 2010
Beer Brewed: Hefeweizen
Comments: This is a truly excellent yeast! I prepared a batch of approximately 30 liters using one tube of WLP300. The result surpassed my expectations by far.

" ... it's still going strong ... "
By: tekandrew
Date: April 26, 2009
Beer Brewed: HefeWeizen
Comments: Made a starter and pitched 24 hours later ... the fun started in less than an hour! Had to change the blowoff tube twice and it's still going strong less than 24 hours after pitching. This puppy is flying!

"Will try WLP400 next"
By: Eric Csakvary
Date: Nov. 21, 2008
Beer Brewed: German wheat
Comments: Started at 79°F went at 75 and then went up not above 80°F. With Coopers Australian wheat brewmaster malt can. OG:1042 FG:1009. Took 43 hours before yeast stared to be active. Tasted 6 weeks after bottling; well, banana nose is not really present, it tasted artisanal. I don't know if other temperature changed taste. End-to-end production 59 days. Overall I think I like it: better carbonation 8.371g/L than the first batch 7.938g/L, more alcohol probably 4.92% than my first batch (COOPERS WHEAT CAN WITH ORIGINAL YEAST) 3.72% maybe the older it gets the better it will be. Next batch is with WLP400 in January 2009...

"The balance ... is perfect"
By: Anonymous
Date: May 31, 2008
Beer Brewed: Bavarian Hefeweiss
Comments: I just drank a Bavarian Heffe I made with this yeast. It is fabulous! If you are looking for something like what you would get in an imported Heffe ... ferment this your brew at about 62 f. The balance between phenols and banana is perfect at this temp.

" ... a lot of clove spiciness with some banana"
By: George
Date: May 14, 2008
Beer Brewed: Bavarian Hefeweiss
Brewery Name: Water Street Brewery, Milwaukee
Comments: We have used this strain in every weiss beer we've ever brewed. We have 2 NABA medals with this as our hefeweizen yeast. We ferment at 68 degrees and get a lot the clove spiciness with some banana. My greatest compliment came when a less than beer savvy customer returned a glass of our weiss stating "this tastes like banana bread." Try throwing in some Light Munich Malts to build up more body in your Weiss!!!

"It has worked great"
By: Jeff
Date: May 02, 2007
Beer Brewed: Hefeweizen
Comments: Have used this yeast in trying to re-create Franzizkaner Hefe. It has worked great. After re-pitching from my first batch is was blowing banana bubbles in 1/2 hour! All grain recipe is a must in order to get the most out of your yeast!

"I have very high expectations"
By: Ft Wayne, IN
Date: May 01, 2007
Beer Brewed: German Hefeweizen
Comments: Truly a show stopper! Using a 1pt starter I had fermentation in 8 hours, complete blow off in 18 hours! Impressive fermentation, 14 days in primary at 69-71F with a nice strong banana scent. Bottling in a few days, I have very high expectations from this product!

" ... it is going to be a tasty, tasty beer"
By: Frechdogg
Date: April 23, 2007
Beer Brewed: Dunkelweizen
Comments: I brew in the 6.5 gal "Ale Pail" bucket with a traditional airlock. Within 24 hrs of pitching in my dunkelweizen, krausen was spewing out of the airlock with a whistle like a tea kettle was done. It was quite impressive. I had to rig an emergency blow-off tube with my siphon/bottling hose to prevent popping the top. That was exciting, but fortunately there were no catastrophes. This yeast gave off a nice banana aroma during fermentation. This beer is bottle conditioning currently, but sampled during bottling and it seems like it is going to be a tasty, tasty beer.

"It made just a perfect beer"
By: Jim Flansburg
Date: April 09, 2007
Beer Brewed: Dunkel Weisbier
Comments: Awesome banana scent! Primary fermentation @ 68-70 degrees. After secondary fermentation at the same temp while transferring to the corny keg the banana aroma just overcame us. It made just a perfect beer.

" ... heavy banana scent"
By: tjvitolo
Date: March 13, 2007
Beer Brewed: Dunkelweizen
Comments: Lots of cloves to the nose. Fermented around 71-72 degrees hoping for a balance of cloves and bananas. Produced heavy clove scent with heavy to moderate clove flavor and light to no banana. Brought temperature up one day to 74 and produced heavy banana scent. Optimum balance temperature may be higher, 73-74 degrees.

"Very complex"
By: John Alexander
Date: Feb. 18, 2007
Beer Brewed: Dunkleweizenbock
Comments: Fermented dunkleweizenbock with o.g. of 1.067 and f.g. of 1.013 at 66-68 F degrees for eight days primary and 45 degrees F for 6 days in secondary. Strong banana nose with a slight hint of clove and a slight, almost buttery sweetness. Very complex.

" ... produced excellent flavor ... "
By: Anton Kress
Date: Oct. 29, 2006
Comments: Fermented at 70-72 degrees for ten days in Dunkleweizen with an o.g. of 1.056. Yeast by products produced excellent flavor for this batch. Banana and clove flavors are very mellow and a crisp tart finish goes well with the high carbonation.

FAQ for this yeast
Read other FAQs

I have a question about your WLP300 Hefe yeast. I brewed a hefe two weeks ago and I used the WLP300 yeast. I have used this yeast before and it worked perfectly. I think something was wrong with the last batch. When it fermented (at 69 degrees) I had a pretty good fermentation. Had some banana nose etc. When I took a sample to test the gravity it was clear! When I kegged it, the beer was really clear. When I looked at the bottom of the fermenter, it was caked with yeast cells! What could cause this? Could it be that the yeast was sitting out for about 4 hours to warm in the hot weather and got too warm?

Flocculation is not always the same with each strain, but WLP300 usually takes longer to clear, so you get a nice looking Hefeweizen. But all yeast eventually flocculate; perhaps this one sat longer in the fermentation or secondary? Did you use the wheat malt? That should give you some haze there. Some brewers will use more unmalted wheat to ensure a permanent haze.